Reviewed: Nov. 19, 2009

This is a great man-pleaser, hearty and flavorful.

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countryboy

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Reviewed: Oct. 11, 2009

Made this with some leftover grilled ribeye steaks and fresh veggies: potato, green beans, corn, onion, celery, carrot, and diced tomatoes instead of stewed. Very creamy and delicious. more like gravy, which is how I served it, Spooned over cornbread. Delicious!

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docha

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Reviewed: Oct. 5, 2009

very good flavorful soup that can stand up to main course status on a cool night with croutons or crusty bread. I used beef stock rather than cubes due to salt intake. will make again and again but probably leave out the carrot as that comes in the frozen ingredient. Cook the roux until very nutty-brown in color, stirring frequently, for better taste. Thanks for the recipe.

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Alan Hollister

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 5, 2009

This is very good, although I did make a few substitutions. Instead of water I used a couple cans of beef consume and the rest beef boullion. I used a can of regular diced tomatoes as it's what I had, which probably doesn't make much of a difference. I used tenderized round steak prepared according to the recipe. For the veggies I used only fresh chopped carrots, celery, green beans and potato. Can't really say how much, just till it looked hearty. I used a little thyme, and towards the end sprinkled a bit of beef boullion granules in to add a little more flavor. The consistency is more like stew. And it is hearty. It's a keeper. Thanks!

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Just Jan

Cooking Level: Intermediate

Home Town: Plainville, Kansas, USA

Living In: Edmond, Oklahoma, USA

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Reviewed: Jan. 31, 2009

Wow, was this good! My husband assumed that is was stew when he saw a thick, dark meaty/veggie something in a pot. He is the king of hating all things "stew". Once I convinced him that it was soup and not stew, he tried it and loved it. The kids went back 2 and 3 times for more! I made it almost just as written but didn't have any frozen veggies so I used more of the carrots and celery and did throw in a few potatoes.

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OneBiteRule

Cooking Level: Intermediate

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Reviewed: Jan. 12, 2009

It was OK. Very hearty but we found the sauce a bit thick to call it soup. Our family isn't big on tomatoes with beef but if you like that flavor you'll really like this recipe. I was short on time, so a few changes: cut up potato and microwaved for a few minutes, then added to a pan I had sauteed the onions, celery and carrots in. Then continued sauteeing while I made the roux. Used some pre-cooked steak strips from Costco. Since everything was cooked it only needed to simmer while the biscuits were made and baked. I did as a previous poster suggested making vegetable stock with the onion peels and celery tops. Also added a can of green beans. When we go to unfreeze the leftovers (this makes a ton!) i'll try adding a can or two of beef broth or consumme to make it more soupy.

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csleh

Cooking Level: Intermediate

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Reviewed: Dec. 28, 2008

I've never been to Kansas City but boy their Steak Soup sure is good! We really liked this recipe, will cut it in half next time as there are only two of us and we were eating it for days! I used a sirloin steak because that's what I had on hand, and it melted in your mouth.

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Swidgen

Cooking Level: Intermediate

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Reviewed: Dec. 6, 2008

I have made this several times for my family and it is always a favorite!

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Cook4Wolves

Cooking Level: Intermediate

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Reviewed: Nov. 15, 2008

Also known as Plaza III Soup from the K.C. restuarant of the same name. Because this recipe orginated approx. 35 years ago I think it needs updating. Beef stock is a much better product than the beef cubes. I used reduced sodium beef broth in cartons combined with vegetable broth cartons to equal 1/2 gallon. The cartons have a better flavor than canned broth -used Swanson's. In addition to the 1 lb. of round steak I added 1 sirloin steak minced cooking it the same way as the ground round. Drain the meat after cooking but reserve the drippings. If soup needs thickening toward the end of cooking, make a roux with the drippings to stir in to the soup--added flavor & no waste. Smart Balance is good but I still prefer using unsalted butter though I reduced it to 1 1/2 sticks. If you must add diced potatoes, do so but know that it does alter the orginal recipe and makes it a stew instead of a steak soup; I think it tastes fine with out them but I grew up on this soup and it seems odd to add them. I am not a fan of stewed tomatoes so I subbed 1 can diced tomatoes without any seasonings.

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BJT1968

Cooking Level: Intermediate

Home Town: Grandview, Missouri, USA

Living In: Florence, South Carolina, USA

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Reviewed: Oct. 21, 2008

Excellent recipe. I didn't add the tomatoes and cooked it in the crock pot, adding the butter and flour near the end. Oh I also added some cooked potatoes.

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CLAFOUNT

Cooking Level: Intermediate

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Reviewed: Aug. 26, 2008

Very good!!!! Added some merlot wine and Worcestershire sauce. and fresh cabbage.. wonderful!!!!!!!!!! A great use of left over steak

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VERONICA G

Cooking Level: Expert

Home Town: Visalia, California, USA

Living In: Kings Beach, California, USA

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Reviewed: Aug. 3, 2008

I did not add the 12 boullion cubes ( I actually had bouillion granules) at first, because it sounded like a lot. But, did add it in, at the end, because it did need it. I liked the broth,there was actually a hint of "creaminess" from all that flour and margarine (I used "Smart Balance") but after tasting... I preferred to add diced potatoes, Thyme, red wine, parsley and garlic powder. Will keep this recipe to make again, with those few changes.

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Reviewer:

somethingdifferentagain?!

Home Town: Pleasant Ridge, Michigan, USA

Living In: Gaylord, Michigan, USA

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Reviewed: Jul. 27, 2008

My husband had this at the cafeteria at work and asked me to find a recipe. He couldn't wait to tell the guys he worked with that I made it for him, and he didn't have to wait for it to be served at work

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Janet

Cooking Level: Expert

Home Town: Marshfield, Wisconsin, USA

Living In: Amherst, Wisconsin, USA

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Reviewed: May 7, 2008

My wife can't have wheat flour, so we made this with rice flour and it turned out fabulous. We used leftover smoked brisket. Did not think we could make a gluten-free roux, but it worked. Definitely a do-over.

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REDDEYE2

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Reviewed: Dec. 30, 2007

I served this soup when we had family visiting. It was a hit. My husband said it was his favorite soup ever. I did adjust the recipe by increasing the amount of fresh carrots and vegetables. I also added potatoes. Next time I will put in even more potatoes! I especially enjoy the think broth. Just perfect on a cold winter day!

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Esther Kinney

Cooking Level: Beginning

Home Town: Madison, Wisconsin, USA

Living In: Verona, Wisconsin, USA

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Reviewed: Nov. 26, 2007

If you like soup, steak, then you will love this. I love all kinds of soup, my wife is a little more picky and she loved this too. Try it and you will enjoy.

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The Soup Man

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Reviewed: Nov. 2, 2007

This soup was delicious...with some additions, as suggested by other reviewers. A couple of potatoes, some thyme, some salt and pepper and some garlic added wonderful flavors. With the additions, it's a 5-star keeper that I'll make often!

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